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So simple and delicious--tastes like candy! I steamed half a bag of frozen sliced carrots and halved the recipe (1TBSP EVOO, 1 TBSP Honey). Turned out perfectly. Definitely will make again.

lindseylrig
from Las Vegas, NV
/ 10.18.2016

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An easy and elegant dish. I used baby carrots with a little bit of the stem left on. I also did not steam the carrots - they were done after 25 minutes at 400 degrees.

A Cook
from White Plains, NY
/ 01.18.2016

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This is an excellent and simple dish. I also did not steam the carrots and just roasted them at 400 degrees (I think around 15 minutes or so), until they were fork-tender. The carrots' sweetness is reminiscent of a sweet potato, but slightly more savory. My four-year old really loves this dish, and he asks me to make these every time he sees the carrots in the fridge. Definitely a keeper!

Barb_BG
from San Bruno, CA
/ 07.18.2014

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Simple and delicious. I roasted at 425 based on earlier review. Also, the parsnips did brown and cook much faster than the carrots, so be prepared to remove them earlier.

drich
from White Plains, NY
/ 05.25.2014

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Really tasty and really easy. I skipped the steaming and just roasted in the oven for about 15 minutes @425 and my guests who didn't like carrots raved about them. I will definitely make again.

jodiec
from Seattle
/ 04.28.2014

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These are really tasty! The carrots shrink more than you would believe, so keep that in mind when cooking for multiple people. I added some parsley, cinnamon, and brown sugar to the mix the second time I made them and it was also pretty tasty. Cooking these carrots without using foil or some separator from the pan/pyrex might be a good idea as they can be a pain to clean afterwards. The carrots are good hot, cold, by themselves, or with anything. GOOD STUFF!

dzurkom
from Cincinnati, Ohio
/ 02.03.2013

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Sorry, 450F is to high temp for these. 400F is better. Also, I thought it better to add a tsp of fresh lemon juice to toss with Olive oil and then toss with fresh chives and parsley right befor serving.

1healthymamma
/ 04.17.2011

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Used fresh baby carrots. Didn't peel or pre-boil--put them in for 20 minutes at 450 then reduced the heat to 400 and let them cook for 5 before turning the oven off. Let them cool for another 5 and took them out--delicious.
I didn't have honey so I used a tbsp of agave nectar (all I had left) and a tbsp of brown sugar. I also added a few pats of butter. I think tossing the cooled, roasted carrots in a chopped fresh herb of your choice would really add something.

nonmerci
from Portland, Oregon
/ 03.07.2010

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I made these carrots for Rosh Hashanah and everyone loved them. They were very easy to make! I'm not sure of the exact amount I made, but it was probably around 2-3 pounds for 21 people including 11 kids. I also cut the carrots in half to make them shorter and then julienned them.

avivaleah
/ 09.22.2009

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Warning!! These carrots SHRINK! I
bought 2 bunches of organic carrots
(8 medium-slender carrots per bunch)
for three people, thinking that 5
carrots per person would be an awful
lot. What started out covering an
entire baking sheet shriveled into a
very small amount. Folks were
fighting to get the final helping
from the bowl. So make more than you
think you'll need. If there are any leftovers, they'll be fine the next day.